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Home , Di Fara Pizza, Parmigiana, Pesto

ITALIAN RESTAURANT

NATIONAL AWARD WINNING Starters Oven Roasted Asparagus Toasted Potato Chips with Prosciutto and Balsamic Glaze 8 with Gorganzola Parmigiano 6

Classic Casa Mia Bread Ricotta Fonduta with Two Dipping 6 with Fresh Baked Flatbread 8

Salads Classic Casa Mia Crisp Iceberg Piadini Lettuce, , Sliced Black , and Your Choice of Dressing 6.75 Fresh Baked Flatbread Topped with Salad With Shrimp or Chicken 10 Caesar Piadini Romaine with Parmigiano 13 Arugula Salad with Parmigiano, Proscuitto, with Spicy Chicken or Shrimp 16 Lemon and Oil 10.5 Caprese Piadini Slices of Fresh Mozzarella, Iceberg Wedge with Gorgonzola Parmigiano , and Oven Roasted Tomatoes over a Dressing, Oven Roasted Tomatoes, and bed of Romaine 15 Smokehouse Bacon 10.5 Rocket Piadini Arugula topped with Casa Mia Caprese Roasted Tomatoes on Fresh Smokehouse Bacon, Roasted Tomatoes, and a Mozzarella with Pesto and Balsamic Glaze 10.5 drizzle of Sun Dried Tomato 15

Classic Casa Mia Spicy Chicken Caesar Salad 14.5

Small Caesar Salad 7.5 Sandwiches

Add a House Roll for .75 Add a Classic Salad, Small Caesar Salad, or Soup for 3.75

Classic Casa Mia Meatball Mozzarella, Soups Meatballs, and Tomato Meat Sauce 9.5

Classic Casa Mia Minestrone with a Italian BLT Smokehouse Bacon, Lettuce, Dollop of Pesto 6.75 Fresh Tomato, Fior di Mozzarella, and Sun Dried Tomato Aioli 10.5 Onion Soup Topped with Bread and Cheese and Baked in our Pizza Oven 7.5 Classic Casa Mia Sub Canadian Bacon, Salami, Mozzarella, Tomato, Lettuce, Add a House roll for .75 Onion, and House 9.5 Pizza About our crust

Each day we handcraft our dough using only locally milled flour, water, salt and yeast. Then we let our dough ferment overnight to ensure a crisp golden crust, chewy center and unique artisan flavor. Finally, we hand make and hand toss every dough and bake on a stone hearth. Our are 10 and 14 inches. We also feature a 10 inch gluten free crust.

Our Signature Pizza

Di Fara The American Pizza Margherita. Inspired by Di Fara Pizza in , . Shredded Mozzarella, Fior di Latte Fresh Mozzarella, Parmigiano, Stanislaus , Fresh Basil, and Extra Virgin . Small 16, Large 24, Gluten Free 18

Torino Thomas Govuosto opened the Torino Sausage Company on Dearborn Street in Seattle in 1953, and made the original Pepperoni to supply Casa Mia. This Pepperoni is smoky, spicy and very different than typical Pepperoni. Here is his recipe for a Real Pepperoni Pizza. Small 18, Large 26, Gluten Free 20

Classic Casa Mia Special Stanislaus Tomato Sauce, Mozzarella cheese, Artisan Pepperoni, Salami, Italian Sausage, and Mushrooms. Small 18, Large 26, Gluten Free 20

Fig Almond Pesto and Proscuitto with Gorgonzola Parmigiano Sauce, Fig Almond Pesto, Thinly Sliced Prosciutto, Arugula and Balsamic . Glenda’s Favorite! Small 18, Large 26, Gluten Free 20

Chicken with Three Winner of Pizza Today Magazine’s “Pizza Across America” contest. Gorgonzola Parmigiano Sauce, Roast Chicken, Onions, Roasted Red Peppers, Black Olives, Basil, finished with a spritz of . Small 18, Large 26, Gluten Free 20

Strada Susina The Plum Street Pizza. Our first National Award Winning Pizza at Hunt Wesson Foods “Prima Pizza” contest. Stanislaus Tomato and Gorgonzola Parmigiano Sauces with Roast Chicken, Cashews, Onions and Fresh Basil. Small 18, Large 26, Gluten Free 20

Pizza Sole Our Pizza of the Sun, the “Pizza Festiva” Vegetarian Pizza of the Year., Gorgonzola Parmigiano Sauce, Fresh Tomatoes, Onions, Basil and Balsamic Vinegar. Small 18, Large 26, Gluten Free 20

Potato with Truffle Oil Gorgonzola Parmigiano Sauce, Grated Potatoes, Onions, Fresh Basil. Finished with a swirl of White Truffle Oil. Winner, “Pizza Festiva” International Pizza Contest. Small 18, Large 26, Gluten Free 20

Design your own Pizza

Includes Choice of Sauce and Mozzarella. Small 14, Large 20, Gluten Free 16

Sauces Tomato, Gorgonzola Parmigiano, Sun Dried Tomato Aioli, Basil Pesto, Garlic and Oil

Toppings Proteins Small 2.75, Large 4.75, Gluten Free 2.75 • Bacon, Canadian Bacon, Chicken, Pepperoni, Prosciutto, Salami, Sausage, Shrimp

All Others Small 1.75, Large 3.75, Gluten Free 1.75

• Black Olives, Cashews, Garlic, Green Peppers, Mushrooms, Onions, Oven Roasted Tomatoes, Pepperoncini, Pineapple, Roasted Red Peppers, Tomatoes

• Fior di Latte Fresh Mozzarella, Parmesan Cheese

• White Truffle Oil, Balsamic Vinegar, Balsamic Glaze, Olive Oil, Basil , Rice, Beans Add a Casa Mia Classic Salad, small Caesar Salad, or Classic Casa Mia Minestrone for 3.75

Casa Mia Classic or Fettuccini Choose from our house made Classic Tomato Meat Sauce - cooked in our restaurant for six hours, our Classic Cream and sauce, our Spicy Vegetarian Puttanesca Sauce, or our Basil Pesto. Small 10.5, Large 12.5 Add Meatballs, Chicken, or Shrimp for 5.5

Mushroom with Parmigiano, White Truffle Oil and Balsamic glaze 13

White Beans alla Toscana White Beans with Pork Stock, Olive Oil, and Fresh Herbs 13

Provolone Chicken Ravioli with Cream Sauce and Sun Dried Tomato Pesto 15

Butternut Squash Ravioli with Fresh Herb Butter and Parmigiano 15

Spinach Cheese Ravioli with Cream Sauce and Basil Pesto 15

Classic Casa Mia Ravioli with Tomato Meat Sauce. Small 12, Large 15

Classic Casa Mia 16

Cannelonni or Mannicotti or a sampler of half of each 16

Tortellini with Red or White Sauce, or a sampler of each 16

House Specialties

Add a Casa Mia Classic Salad, small Caesar Salad, or Classic Casa Mia Minestrone for 3.75

Italian Street Festival Sausage with White Beans alla Toscana 17

Classic Casa Mia Scallopini Thinly sliced tender cuts of Veal, sautéed with Mushrooms in our Marsalla Wine Reduction Sauce. Served with Spaghetti or Fettuccini 19.5

Chicken Boneless Chicken Breast sautéed and oven baked in Pizzaiola Sauce, Parmigiana and Fior di Latte Fresh Mozzarella. Served with Spaghetti or Fettuccini 17.5

Calzone with four Cheeses, Pepperoni, Canadian Bacon, Tomato Sauce, and Herbs 19

Classic Casa Mia Steak* Oven roasted twelve ounce New York Steak. A favorite since 1952. Served with your choice of spaghetti, fettuccini or White Beans alla Toscana 27

*This item is cooked to order. Consuming raw or undercooked meats may increase your risk of food borne illness.

a tavola non si invecchia at the table one does not age Wine

Aperitivo

Bellini Created in 1936 at Earnest Hemmingway’s favorite Venice hangout, Harry’s Bar. A perfect mix of Prosecco Sparkling Wine and White Peach Puree 8

House Wines Pinot Grigio, Chardonnay, White Zinfandel, Lambrusco, Chianti, Merlot, Cabernet Sauvignon 7

Prosecco 8

Bott led Wines

2 Vines Riesling 22/8 Bernard Griffin Pinot Grigio 22/8 Bernard Griffin Chardonnay 22/8 Santa Cristina Chianti 22/8 14 Hands Cabernet Sauvignon 22/8

Beer Soft Drinks

Tap

Shock Top Belgian White 6.5 Pepsi, Diet Pepsi, Sierra Mist, Ice Harbor IPA 6.5 Orange Crush, Mt. Dew, Iron Horse Irish Death 6.5 Lemonade, Iced Tea 3 Widmer Hefeweizen 6.5 Elysian Space Dust IPA 6.5 Weinhard’s Rootbeer Bottle 3.5 Michelob Ultra 6 Rotating Seasonal Tap 6.5 San Pelligrino Mineral Water 3 San Pelligrino Limonata 3 Bott le San Pelligrino Aranciata 3

Stella Artois Pilsner 5.5 Coffee 2 Michelob Amberbock 5.5 Tea 2 Peroni Birra Italia 5.5 Birra Morretti 5.5 Apple Juice 2 Budweiser 4.5 Milk 2

Our Story

The Italian food most Americans grew up with was a creation of Italian immigrants that settled in beginning at the end of the nineteenth century. With no formal training, and without many of their traditional ingredients, they used locally available products to create a new version of their cuisine. Starting on Mulberry Street in in an area that became known as Little , they opened restaurants and pizzerias, introducing these new flavors to America.

In 1952, the first Casa Mia restaurant was opened in Hoquiam, Washington by Phil Bellofato, an Italian-American who grew up in an apartment above one of the original Italian restaurants and pizzerias in New York. After a stint in the Army, Bellofato settled in the Northwest. At that time, most locals’ exposure to Italian food was limited to spaghetti; pizza was virtually unknown. Casa Mia, one of the first Italian restaurants in Washington State, is credited with changing all that. To this day, the Casa Mia menu is centered on Phil’s recipes, with nearly everything still made the old fashioned way. Pizza is hand tossed, with fresh dough made daily in each of our restaurants, then baked on a brick hearth. Our spaghetti sauce is also made daily in each restaurant, simmered for six hours to develop its rich and distinctive flavors. Over time, we have developed new recipes and menu items that reflect our heritage and have brought us national recognition.

In 1994, Casa Mia won Hunt-Wesson foods Prima Pizza recipe contest, our first national pizza award. Since then we have been awarded first prize in the “Pizza Across America” contest, and have twice won Pizza Today Magazine’s Pizza Festiva International Pizza Recipe Contest.

Mulberry Street, New York City, circa 1900

Menu © Casa Mia Franchise Corporation 2012

Why fight the traffic? Happy Hour Menu

3:00 PM to 5:00 PM, 9:00 PM to closing

Bellini Created in 1936 at Earnest Hemmingway’s favorite Venice hangout, Harry’s Bar. A perfect mix of Prosecco and White Peach Puree 6

House Wines 5

Draught Beers 5

Pizza Oven Baked Onion Soup 5 Warm From the Oven Classic Casa Mia Garlic Bread served with Vanilla Ice Cream with Red and White Dipping Sauces 5 Apple Crostata with Caramel Sauce 7.5 Toasted Black Pepper Potato Chips Chocolate Chip Cookie with a Molten Chocolate with Gorgonzola Parmigiano Sauce 5 Center and Caramel Sauce 7.5 Molten Chocolate Cake with Raspberry Sauce 7.5 Artichoke Ricotta Fonduta with Fresh Baked Flatbread 7 House Favorites Classic Ice Cream 3.5 Di Fara Pizza 8 Vanilla Ice Cream 3.5 Torino Pizza 8 with Caramel, Peach, Raspberry, or Mango Sauce 5 Classic with Mango Puree 4.5 Caesar Piadini 8 White Chocolate Raspberry Cheesecake 4.5 Henry Weinhard’s Rootbeer Float 5.5

Something to Sip Bellini 7.5, Prosecco 7.5